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Love is in my Tummy

Plant-based flavor

February 16, 2016 By Tina Dawson 4 Comments

Oven roasted Chickpeas

I loved these ever since I was a kid. Well, me and my dad loved all roasted lentils – moong dal, green peas, chickpeas – we love them all. They are additive, and you just can’t stop munching on them. And if the lentils mix came with roasted nuts, then he’d pick them all out first sneakily, hoping none of us would notice. Not a day that goes by that I don’t miss him.

I spotted this recipe on My food story and I just had to make them. In fact I made them twice in one week. Still as addictive as ever. Well, at least I’m not hogging cake. This is much healthier than the things I usually munch on.

The best part about this recipe is that it is flexible to flavour adaptation. If you’re not in the mood for something savoury, toss them with a little honey and cinnamon instead at the end, and you had a sweet, crunchy snack. Healthy, and tasty. Now that’s a combination that rides down the food pipe easy.

First, start off by drying the cooked chickpeas.

OvenRoastedchickpeas-step1

Then Drizzle half the oil. Sprinkle salt and stir well to combine.

RoastedChickpeas-step2

Bake then season with flavours of your choosing.

RoastedChickpeas-step3
Enjoy!
Here’s a quick tip to quickly soak chickpeas.

Oven roasted Chickpeas

Created by Tina Dawson on April 25, 2016

Oven Roasted Chickpeas

  • Prep Time:10m
  • Cook Time:1h 14m
  • Total Time:1h 24m
  • Serves: 2
  • Yield: 2 cups

Ingredients

  • 4 c cooked chickpeas
  • 2 tbsp. olive oil
  • Salt to taste
  • 1 heaped teaspoon red chilli powder / paprika
  • 1/2 tsp. garlic powder
  • 1 tsp. cumin powder
  • 1/2 tsp. garam masala (substitute with 5 spice powder)

Instructions

  1. Drain all water from the chickpeas by rolling them around a kitchen towel or paper napkins.
  2. Drizzle half the oil. Sprinkle salt and stir well to combine.
  3. Bake at 200°C/400°F for 30 minutes, stirring every 20 minutes.
  4. Reduce heat to 175°C/350°F.
  5. Continue baking for 40 minutes.
  6. Remove and stir in the remaining oil, red chilli powder and garlic powder.
  7. Bake at 175°C/350°F for another 4 minutes.
  8. Turn off the oven, and stir in the cumin powder and garam masala.
  9. Let the pan cool in the oven with the door slightly ajar. (If closed, the chickpeas will sweat and get a little chewy, not crunchy).
  10. Store in an airtight container for upto 2 weeks.
Source: My Food Story
  • Print
Roasted Chickpeas Pin

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Filed Under: All Recipes, BAKED not Fried, Cuisines, Indian, Snacks, Table for two, Vegan, Vegetarian Tagged With: Snacks, Vegan, Vegetarian

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Reader Interactions

Comments

  1. cakespy says

    August 27, 2016 at 6:27 pm

    What a great idea!! Saw this from the “you may also enjoy” links at the bottom of another post!

    Reply
    • Tina Dawson says

      August 29, 2016 at 10:08 am

      Yaay! I hope you try it! Besides being an excellent snack, it’s also a DELICIOUS topping on soups and salads.

      Reply
  2. Ritu says

    June 17, 2016 at 12:31 pm

    Hi Tina,
    All your roasted lentils looks extremely scrumptious and want to try each.
    Have a question- do I need to boil chana daal and chickpeas but not the moong daal?
    Ritu

    Reply
    • Tina Dawson says

      June 20, 2016 at 10:54 am

      Yes Ritu, the moong dal cooks faster than the chana and chickpeas. So no cooking needed. But I have noticed that cooking them results in a softer-crunchy end result, easy on the teeth. So why don’t you try both and see what you like better? But remember, if cooking the lentils beforehand, just increase baking time to dry out the lentils better.

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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